Description
This Oil-Based Vanilla Cake is a soft, moist, and tender cake made with pantry staples. Unlike butter-based cakes, this version stays moist for days, making it perfect for birthdays, layer cakes, or any celebration.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 3/4 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk (room temperature)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the sugar and oil together until well combined.
- Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture in three parts, alternating with the milk, beginning and ending with the flour. Mix until just combined—do not overmix.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely before frosting.
Notes
- Use neutral oil like canola or sunflower for the best flavor.
- To make cupcakes, divide the batter among lined muffin tins and bake for 18–20 minutes.
- This cake pairs well with any frosting—try vanilla buttercream, chocolate ganache, or whipped cream.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 350
- Sugar: 24g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 55mg
Keywords: oil vanilla cake, moist vanilla cake, easy vanilla cake recipe, soft vanilla cake, homemade layer cake